Delicious Arabic sweets


 Zainab Crunchy Fingers


Ingredients of the Dough

  • 1 cup of flour
  • ½ cup of oil
  • 1 cup water
  • 2 tablespoons powder milk
  • 1 small spoon of toasted sesame
  • 1 small spoon of soft fennel
  • 1 small spoon of fine anise
  • 2 cup semolina
  • 1 teaspoon yeast

Ingredients of Sugar Syrup

  • 2 1/2 cups granulated sugar (500 g)
  • 1 1/4 cup water (300 ml)
  • squeeze fresh lemon juice
  • 1 tbsp rosewater
  • 1 tbsp orange blossom water

How to make Sugar Syrup – can be made up to 1 week in advance

  • In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. Stir just to combine then let it be. If sugar isn’t dissolving you can stir a couple times but as soon as it starts to boil stop stirring.
  • Bring to a boil, then reduce heat to low and let it simmer for 10 minutes. Remove from stove immediately once 10 minutes is over. It should have thickened to the consistency of maple syrup.
  • Once off the heat, stir in rosewater an orange blossom water, and transfer to a container to cool.


How to prepare

  • Put in a bowl flour, semolina, milk, anise, fennel, sesame, yeast and oil.
  • And we knead them all together, then leave them for an hour until they ferment.
  • Then we start making the fingers, first take a small batch and make them into small balls, then take the ball and make it into an overl shape the circles your finger , later on the outer side use a fork and press lightly to form a shape.
  • Then fry the dough until they are reddened,
  • Last placing them directly on a small plate where you can dip them in honey/ maple syrup/ sugar syrup


Crunchy Awamah



  • 1 cup of flour
  • ½  cup of starch
  • 1 small spoon of yeast
  • 1 small spoon of sugar
  • Sprinkle salt
  • water as needed

How to prepare

  • Put the flour in a deep bowl, then add the starch, yeast, salt and sugar
  • Then we add the water gradually until we have a coherent and elastic dough
  • Leave the dough for an hour until it ferments
  • Then we start frying the dough until it is browned and then put it directly into the sugar syrup.
  • (A syrup consists of two cups of sugar with a cup of water, lemon juice and a spoonful of vanilla
  • Put them on the fire until it boils well)


Al Hareseh



  • 3 ½  cups of coarse semolina
  • ¾  cup of sugar
  • ½  cup of oil
  • 1 cup of milk
  • 1 ½  tablespoon of baking powder
  • 1 cup of yogurt


How to prepare

  • We mix semolina, sugar and oil together, when full incorporated add yogurt and baking powder and mix.
  • Then put it in the oven at a temperature of 180 for a period of 20 minutes
  • And when it comes out of the oven, soak it with sugar syrup.


  Karabij Halab


  • Two cups fine semolina
  • A small spoon of yeast
  • A tablespoon of sugar
  • A small spoon of vanilla
  • A cup and three-quarters of a cup of lukewarm milk


How to prepare
We put semolina, yeast, sugar, and vanilla and mix them together, then gradually add the milk and mix it well with a wooden spoon and stir it from below to top like a cake, then put it aside and let it brew for half an hour in a warm place, then heat the oil and put the dough in a pastry bag, then form it as fingers and put it in the oil and reduce the temperature Until it is cooked from the inside and when it gets a golden color, put it in a cold syrup (the syrup consists of two cups of sugar with a cup of water with lemon juice )





  • Three cups of warm water
  • A quarter cup of rose water
  • A small spoon of yeast
  • Half a cup of sugar
  • Half a small spoon of baking powder
  • Half a cup of fine semolina
  • Two cups flour


How to prepare

We mix warm water, rose water, yeast, baking powder, and sugar together, then add semolina and flour and mix them well until it becomes a mixed dough, then put it in a hot frying pan in form of a circle for minutes, and when it gold color from underneath, put it aside.

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